
Four girls rehearse for a show celebrating the Spring Festival in Pengzhou, China.
This will probably the first year in almost a decade that I will not be doing anything special for Chinese New Year. Which is quite a sad realization for me. For while I sometimes acted like I was annoyed about having to get together with family, as we are all wont to do, I always secretly enjoyed celebrating with my extended family. The predictability of the holiday meal was comforting — the fish, the noodles, the green hairy vegetable, et al. Oh and the scramble for fresh singles and five dollar bills the weekend before, because we never planned ahead. And I loved seeing my nieces in their red outfits — sometimes this meant a red sweatshirt with the GAP stitched across in white felt-y letters. Other times, they wore more traditional outfits. Or at least fancy ponytail holders that involved lots of red tulle, netting and bows.
Oddly enough, I did wear a burgundy red dress to work today, but that was not on purpose, unfortunately. Or maybe I knew unconsciously, and it did not surface to my conscious mind until just now. Whatever the case may be, in recognition of the year of the ox, I am going to make a whole fish (魚) tonight for dinner. And if I am feeling terrifically inspired, maybe I will make longevity noodles as well. And, or, dumplings. The green hairy vegetable that is very traditional for New Year dinner is probably going to have to be replaced by green beans, because that is the only green vegetable in my crisper right now, other than Brussel sprouts, which are just not at all Chinese New Year-worthy in anyway. And I am not even sure how to cook the hairy vegetable. To be honest, I am not sure I love the texture, but after 10 years of it, I had grown to accept the hairball-ness of it and ate it in celebration of the new year without questioning it.